Thermal Properties of Foods
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Inverse problem methodology for thermal-physical properties estimation of frozen green beans
Frozen green beans (Phaseolus vulgaris, L.) thermal conductivity (k) and heat capacity (Cp) were determined experimentally by a one dimensional finite difference (transient method) and differential scanning calorimetry, respectively. Thermal properties were also estimated by the inverse problem methodology (IPM). Heat capacity and thermal conductivity behaviour with temperature were modelled by...
متن کاملModification of Isoflavones by Processing and Photosensitization in Model and Food Systems
Isoflavones are major phenolic compounds found in soybeans and soy-based foods. Healthbeneficial functions of soy foods are closely associated with these phytoestrogenic compounds. Twelve chemical forms of isoflavones are found in soybeans including three aglycones (genistein, daidzein, and glycitein), and their corresponding conjugated β-glucosides, 6''-O-acetyl-βglucosides, or 6''-O-malonyl-β...
متن کاملStructural and functional alterations in major peanut allergens caused by thermal processing.
The majority of foods that we eat are subjected to some type of processing either at home or by the manufacturer. The biochemical reactions that occur in foods as a result of thermal processing can be both beneficial and harmful. Here, we briefly review the effects of thermal processing and some of the effects of the Maillard reaction on the allergenicity of food proteins. Specifically, we focu...
متن کاملSimultaneous determination of thermal conductivity and thermal diffusivity of food and agricultural materials using a transient plane-source method
0260-8774/$ see front matter Published by Elsevier doi:10.1016/j.jfoodeng.2009.04.024 * Corresponding author. Tel.: +1 215 233 6552. E-mail address: [email protected] (L. Huan Thermal conductivity (K) and thermal diffusivity (a) are two important physical properties essential for designing any food engineering processes. Recently a new transient plane-source method was developed to measu...
متن کاملEmerging technologies: chemical aspects
Consumer demands for high-quality foods with ‘‘fresh-like’’ characteristics that require only a minimum amount of effort and time for preparation has led to the introduction of convenience foods preserved by mild treatments. Non-thermal methods allow the processing of foods below temperatures used during thermal pasteurisation, so flavours, essential nutrients, and vitamins undergo minimal or n...
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